Irish cheddar roasted cauliflower is a hearty, flavorful dish finished with bright chimichurri. Sharp Irish cheddar, golden roasted cauliflower and fresh herbs with plenty of garlic make this a crowd-pleaser.
What’s crispy, cheesy and utterly delicious?
One of the best ways to enjoy cauliflower.
The cauliflower is roasted until golden and tender, topped with melty Irish cheddar, then finished with a vibrant chimichurri. The combination of savory cheese and bright, herb-forward sauce makes it a standout side or a satisfying vegetarian main.
Perfect for Saint Patrick’s Day—or any night you want something special.
I’ll admit I’ll put Irish cheddar on almost anything, and it’s the ideal match here. The sharp, slightly tangy flavor of the cheddar complements the roasted cauliflower and bright chimichurri beautifully.
Try it once and you’ll want to make it again.
The cauliflower is seasoned—smoked paprika and garlic powder are my favorites—then roasted as large slabs until the edges are caramelized and crisp while the center stays tender.
Then comes the cheese.
I scatter freshly grated Irish cheddar over the hot cauliflower and return it to the oven for just a few minutes, until the cheese melts, bubbles and browns in spots.
Pro tip: those golden, crispy edges of cheese that stick to the pan are the best part.
When it comes out of the oven, drizzle it with chimichurri. You can make the chimichurri while the cauliflower roasts—it’s quick and keeps well in the fridge. Use it on chicken, steak, shrimp or stirred into grains as well.
Chimichurri adds bright herb flavor and a hit of vinegar that contrasts beautifully with the rich, melty cheddar and roasted cauliflower.
The result is savory and cheesy, yet fresh and zesty from the herbs and red wine vinegar. Garlic and a pinch of red pepper flakes add depth and a subtle bite.
Serve it as an impressive side dish or as a main with a green salad, beans or grains. Because the cauliflower slices are large and topped with cheese, they feel substantial and satisfying.
It’s simple, comforting and full of flavor.
Crave-worthy every time.
Irish Cheddar Roasted Cauliflower
Irish Cheddar Roasted Cauliflower with Chimichurri
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Ingredients
- 1 head of cauliflower, cut into slices
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 6 ounces Irish cheddar, freshly grated
chimichurri
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup fresh oregano
- 2 garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- ¼ teaspoon crushed red pepper flakes
- kosher salt and pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Place the cauliflower slices on a sheet pan and brush or drizzle with olive oil. Season both sides with salt, pepper, garlic powder and smoked paprika.
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Roast for 15 to 20 minutes, then gently flip and roast another 10 to 15 minutes, until edges are golden and the center is tender. While the cauliflower roasts, prepare the chimichurri.
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Remove the pan, sprinkle the grated Irish cheddar over the cauliflower, and return to the oven for 4 to 5 minutes, or until the cheese has melted and is bubbly.
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Serve the cauliflower drizzled with chimichurri and enjoy.
chimichurri
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Combine parsley, cilantro, oregano and garlic in a food processor and pulse until leaves are finely chopped. Add the red wine vinegar and pulse once. With the processor running, stream in the olive oil until just combined. Stir in a generous pinch of salt, fresh ground pepper and red pepper flakes. Taste and adjust seasoning as needed.
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